This restaurant offers up a variety of vegetable appetizers, and they selected a few simple ones--broccoli, cauliflower, and green beans--each prepared in a different way.
It was the kind of thing I probably wouldn't have thought to order myself, which I loved, because it reminded me just how impressive good, in-season vegetables can be when prepared well.
I love this on its own as a side, or topped with a fried egg or two for breakfast (or any meal, actually). You can also toss this with cooked pasta or rice for an easy veggie entree.
Simple, yet satisfying, because that's what Spring cooking is all about!
Loved this recipe? Here are three other vegetable recipes you might like:
- Raw Zucchini Noodles with Lemon & Parmesan
- Spiced Roasted Carrots with Ras el Hanout
- Kale Salad with Dates & Hazelnuts
Thanks so much for reading
Chopped Asparagus with Pancetta and Garlic Recipe
Serves 4, as a side
2 large bunches asparagus
3 oz pancetta or bacon, diced (about 1/3 cup)
3 large garlic cloves, sliced
1 teaspoon red pepper flakes + more for garnish
Kosher salt and black pepper
Zest of 1/2 lemon, freshly grated
1 tablespoon freshly grated parmesan cheese
Trim the woody ends off the asparagus, then chop what remains into about 1" pieces.
In a heavy-bottom pan over medium-high heat, cook the pancetta or bacon until the fat is rendered. Add the garlic and saute for one minute until fragrant. Raise the heat and add the asparagus pieces and red pepper flakes. Season with salt and pepper, and saute for about 5 minutes or until pieces are slightly tender, but still bright green.
Serve on a large platter, then sprinkle with the fresh lemon zest and parmesan. Sprinkle with a few additional chile flakes before serving.